If you’ve never had a BBQ “fatty” you don’t know what you’re missing. It’s a fairly simple concoction that has breakfast sausage for the base, and to that you can add most anything to make it your own. Here’s how I made mine…
Divide the regular and hot sausage chubs in half. Blend a half of each to make 2 new chubs, mix well.
On a sheet of wax paper press out one chub into a rectangle, 6-8″ wide and 16-18″ long, about 1/4″ thick.
Season the meat with Swamp Boys Original Rub.
Lay 4-5 slices of pepper jack cheese end to end so they cover from one end to the other of the sausage. There should be an inch or two of meat showing on the edges. See image:
Starting at one end peel the meat away from the wax paper and gently begin rolling it into a log (fatty) being sure to keep it firmly together so there are no gaps or air pockets. Do the same with the other chub and the remainder of the the cheese.
Season the outside of each fatty with more Swamp Boys rub.
Using half the bacon create a weaved mat and lay it over the fatty, tucking the edges under the bottom. Season the fatties again with more rub.
Smoke the fatties at 325-350° to an internal temperature of 165°, about 90 minutes or so. All smokers are different, start checking the temp at 60 minutes.
The last 5-10 minutes brush on Swamp Boys BBQ Sauce (coming here soon!) or your favorite. Put them back in the smoker to set the sauce.
When finished let the fatties rest for about 10 minutes before slicing. If you skip this part the hot cheese will run out and you’ll miss out on the goodness.
The great thing with fatties is you can wrap just about anything up inside them that you want. Mushrooms, onions, green peppers, hash browns, scrambled eggs, a layer of bbq sauce or syrup, you decide. If the food you’re putting on the inside is usually served cooked, cook it before hand. Let it cool before wrapping. The bacon wrap is optional, but is it really? Have fun making fatties!